Empowering smallholder farmers communities by linking … · 2018-06-21 · Empowering smallholder farmers and rural communities by linking agriculture, nutrition and entrepreneurship

Empowering smallholder farmers and rural communities by linking agriculture, nutrition and entrepreneurship around sorghum and millet value chains in the semi-arid-tropics

Sorghum in the 21st Century, Cape Town , South Africa, 9-12 April 2018

Dr. Saikat Datta Mazumdar, Chief Operating Officer,

NutriPlus Knowledge Program, Agribusiness and Innovation Platform.

[email protected]

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mailto:[email protected]

We believe all people have a right to nutritious food and better livelihoodsICRISAT works in the dryland tropics of sub-Saharan Africa and Asia to:

Our research activities are focused on crops of immense value to the nutrition and economics of the semi-arid tropics – dryland cereals (sorghum and millets) and grain legumes (chickpea, pigeonpea and groundnut).

ICRISAT - Our “Why?”Vision: A prosperous, food-secure and resilient dryland tropics

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Background• Smallholder farmers least benefitted in the present crop

production and utilization system• No value addition to the produce done by the farmer• Lack of: Access to basic primary processing technologies Scientifically validated value added products Access to market information Business development support

• Value capture in the existing value-chain by middlemen and traders. DO N

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Potential of Value addition and Market Linkages

Primary processing and value addition to Sorghum andMillets: Additional income generation for the smallholder

farmers

Employment generation in smallholder farmingcommunities

Improved livelihood of the smallholder farmingcommunities

Promote food and nutritional security in the drylands.DO NOT C

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Tapping the potential of value addition and market Linkages

• Efficient-cost effective primary processingtechnologies need to be developed

• Demonstrate sustainability through pilot projectsinvolving establishment of processing facilities tobe run by local communities

• Create local entrepreneurs involving youth andwomen self-help groups (SHGs).

• Create a sustainable “Demand Pull”DO NOT C

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Creating sustainable “Demand pull” for sorghum and millets• Demand pull for sorghum and millets is linked to identification of

market/consumer demand • Key market/consumer demand/need: “Health and Wellness” v/s

“Malnutrition”• Deliver market driven/scientifically validated value added food

products• Providing farmers access to primary processing facilities to be

established at the community level• Incubate local entrepreneurs (youth), women SHGs or Farmer

Producer Organizations (FPOs) etc. in managing the processing facilities/enterprises

• Ensure inclusiveness and market orientation of the farming communities and ultimately enhancing their income.

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ICRISAT’s Approach Agribusiness and Innovation Platform (AIP) of ICRISAT works towards

enhancing farmers income through a value chain approach:

ABI: Improving well-being of resource-poor smallholder farmers through creation of competitive agribusiness enterprises by technology development and its commercialization.

INP: Developing collaborative research partnerships with public, private and allied sectors to benefit smallholder farmers across agricultural and agribusiness value chain.

NPK: Value addition, post harvest management, nutritional and food safety awareness in agri-food sector through innovative processing, product/technology development and capacity building.

IPFC: Single window for IPprotection, advisory, andtechnology transfer servicesfor SMEs, and help strengthenits competitiveness.DO N

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Business Incubation Support

Planning and Execution Farm level interventions (Seed, Crop management) Processing and Value Addition Training and capacity building Production Entrepreneurship Development Marketing and Business development ICT

Value added

Produce

Nutrition Feeding

programs

Wholesale/Retail

Marketing Small Holder Farmers

SMEs

Intervention Model for promoting sorghum and millets

Enhanced Income to Smallholder Farmers

Farmer Producer

Organizations (FPOs)

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Inputs Produce MarketDistributionValue-addition

FPO managed Input sources

Procurement from

FPO membersMarketFPO managed

centersProcessing unit

of FPO

Agro-companies

Direct procurement

Warehouse management

Existing Value chain

FPOs &

Value chain

Start-ups & FPOs

Procurement start-ups

Food based start-upsAgri start-ups

(Inputs, custom-hiring etc.)

Food based start-ups

Farmer Producer Organizations (FPOs) to strengthen the Sorghum/Millet value chain

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• Value-added products for commercialization developed and validated by the NPK program

• R&D for post-harvest and value addition to FPOs and SMEs

• Service set-up for food Quality Control and Food Safety support

“Demand-driven” product concepts to develop and sustain small scale enterprises

Tamarind-Sweet Sorghum Sauce

RTS Beverage

Waffle SyrupHealthy Nut treat

Sweet Sorghum Jam

Sweet Sorghum Toffee

Energy Dense Spread

Sorghum CrispiesEnergy barSmart Breakfast

Jowar meal

Multigrain meal

Nutri-CookiesSorghum cookies

(gluten free)

Sorghum and Millet Flakes

Instant Millet Porridge

Products to address lifestyle diseases

Products to address malnutrition

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Case study -1 : Ind-Millet Foods Pvt.Ltd

NPK of AIP-

ICRISAT

Identifying the market Development of product formulations

based on the market demand Development of product prototypes Nutritional profiling Shelf life analysis Identification of suppliers

Labelling and packaging Test marketing Identification of 3rd party manufacturing Scale-up Market linkages Providing business opportunities

Agribusiness Incubation - Entrepreneurship

IND-MILLET FOODS

(Start-up company)

Sustainable Business development

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Ind-Millet Foods • Formed by three first-generation women

entrepreneurs in 2014• Product range: extruded sorghum snacks,

jowar/ragi/bajra cookies and jowar/ragi roasted flakes.

• Has about 10000 paying customers, employs 20, and has an estimated annual turnover of US$ 35,000.

AIP-ICRISAT support:• Technology and product development

services of its healthy snack-food• Facilitate raw material sourcing and

processing equipment• Business/Market development and fund

facilitation• Legal registration/regulatory support

Success Story of Ind-Millet foods

Ind-Millet Foods Ltd at MSME Expo 2016, HyderabadDO N

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Product formulation

Validating the nutritional claims

Packaging and Branding support

Test marketing support

NPK of AIP ICRISAT

Case study – 2 : Mathesis Engineers Pvt. Ltd.

Mrs.Annapurna, Mathesis Engineers

Pvt. Ltd

Providing various market linkages – supply of ready to cook food products through Government schemes,

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Linking Agriculture-Undernutrition- Entrepreneurship

Local crops:• Enhance agricultural

productivity• Identify appropriate

nutritional traits

Design and validate food products for nutritional

recovery using food based approaches, for severe

underweight children using locally available crops

Facilitate establishment of small-scale

processing units at the village level

Supplementary food to underweight

children at appropriate locationsAddress

Undernutrition

Promote entrepreneurship among the local women (SHGs)

and youththrough business

incubation support to ensure

sustainability

Create demand for

the local crops

Ensure Food safety and generate

awareness on food safety

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Aspirator-sorter and grader (Sorting and grading).

Dehuller : Used to remove the bran

Peanut deskinner and splitterRoaster (Roasting the peanuts and millets) Peanut butter making machine

Planetary mixer

Baking oven

BlenderFlour sifter (segregates coarse and fine flour)

Efficient machines made available for

processing

Machines designed locally

Machines made available at community

level

Processing machinery empowering rural communities

Millet Mill

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₹15 ₹17

₹21

₹29

₹35

₹45 ₹44

₹- ₹- ₹- ₹-

₹45

₹-

₹5

₹10

₹15

₹20

₹25

₹30

₹35

₹40

₹45

₹50

Farmer CommissionAgent

Trader Processor Wholesaler Retailer/RetailChain

Existing Model Proposed Model

INCREMENTAL REVENUE ANALYSIS: Graded, cleaned and packed sorghum grain

Primary Processing: Benefit to Farmers

Mini Sorghum Processing unit at Wankidi (a Tribal Hamlet in the Telangana State, India)

Compressing the Value Chain

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Product formulated to address undernutritionUpma mix (Jowar meal)

Sorghum (70%), Bengal gram, Ground nut, Cumin, Red chilli, Mustard, Curry leaves, Salt

Ingredients

Nutritional composition (per 100 g)Protein (g) 12.8

Total fat (g) 6.47

Carbohydrate (g) 60.19

Energy (kcal) 350.34

Fiber (g) 2.43

Calcium (mg) 54.32

Iron (mg) 2.81

Packed in 2 pack sizes – 500 g & 1.5 kgServing size : 150 g of the cooked product

Flow-chart:

Cooking method: Cook Mix 1 part of the above mixture by adding 4 parts of water

for 15 minutes.

Packaging.

Mixing malted sorghum grits with roasted peanuts and Bengal gram,

dehydrated curry leaves and spices.

Making malted Sorghum grits

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Product formulated to address undernutritionKichidi mix (Multigrain meal)

Sorghum (38%), Foxtail millet, Green gram, Curry leaves, cumin, Salt, pepper, Red chilli, Coriander, Sugar.

Ingredients


Total fat (g) 2.5



Fiber (g) 3.62

Calcium (mg) 88.11

Iron (mg) 3.69

Packed in 2 pack sizes – 500 g & 1.5 kgServing size : 150 g of the cooked product

Cooking method: Cook Mix 1 part of the above mixture by adding 4 parts of water

for 15 minutes.

Packaging.

Mixing malted sorghum grits with foxtail millet, green gram, dehydrated curry

leaves and spices.

Making malted Sorghum grits

Flow-chart:

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Product formulated to address undernutritionEDNF (Energy and Nutrient Dense Food)

Sorghum (23%), Peanut, Chick pea, Sugar, Vegetable oil, Emulsifier

Ingredients

Nutritional composition (per 100 g)

Protein (g) 14.23

Total fat (g) 24.78


Energy (kcal) 484.4

Fiber (g) 2.1

Calcium (mg) 69.33

Iron (mg) 2.81

Pack sizes – 500 g & 2 kg; Serving size : 50 g

Flow chart:

Peanuts-Roasting & deskinning

Peanut paste

Blending peanut

paste with vegetable

oil and emulsifier

Addition of dry mix flours

(malted sorghum, chick pea

and sugar) and mixing

Bottling and sealing

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Product formulated to address undernutritionNutri-Cookies

Sorghum, Finger millet, Barley, Soya, Fat,sugar, custard powder, Cinnamon & Raising agent

Ingredients


Total fat (g) 20.63



Fiber (g) 1.46

Calcium (mg) 69.92

Iron (mg) 1.89

Packed in 500g packServing size : 3-4 cookies per head

Baking at 220°C

Rolling, sheeting, and cutting

Addition of Flour mixture (previously mixed with raising agent and cinnamon

powder and blending)

Mixing fat and sugar

Flow chart:

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Nutritional and health status of tribal population

Tackling Malnutrition Through Nutri-Food Basket in Telangana district

Utnoor, Adilabad districtTiryani, Komaram Bheem-Asifabad districtKasipet, Mancherial district

Telangana State, India

Source: NFHS-4 data**

35.8% children below 5y underweight (weight-for-age)

38.3%children under 5y stunted (height-for-age)

22.1%children under 5y wasted (weight-for-height)

67.8%children under 5y with Haemoglobin <11g/dl

63.4% non-pregnant women aged between 15-49 with Haemoglobin <12g/dl

28.8%men aged between 15-49 with Haemoglobin <13g/dl

The Intervention NUTRI-FOOD BASKET

Target category:

Children (3- 5 y age)

Adolescent girls (12-18 y)

Pregnant women

Lactating womenReady-to-cook

Multigrain MealJowar Meal (RTC) Nutri-cookies EDNFMultigrain Meal

(RTC)

NUTRI-FOOD BASKET PRODUCTS

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Implementation plan of Nutri-Food BasketProducts served as breakfast

Through Anganwadi centers

Breakfast per person*

▪ 150 gm of cooked JowarMeal▪ 50 gm of Energy Dense Nutrient

Food▪ 20 gm of Cookies▪ 150 gm of cooked Multigrain

Meal

* Combination of any two items on alternate days # RDA as per ICMR guidelines

Non-invasive haemoglobinmeasurement device

Evaluation to assess impacts

Photo: Alina Paul-Bossuet, ICRISAT

Baseline measurements taken for haemoglobin count, weight, height and mid-upper arm circumference

Plan to supply for 9 months

Final assessment to analyze impacts post 9 months

5069 beneficiaries28 tons Jowar Meal28 tons Multigrain Meal28 tons EDNF11 tons CookiesDO NOT C

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Pregnant women

4 ITDAs*

Lactating women

Adolescent girls

Children (3-5 yrs)

Department of Tribal Welfare

Nutritional interventionproduct variants

(1 Breakfast meal & 1 snack) on a daily basis

Food products distribution & consumption Social & behavior change communication

ICRISAT

Product Manufacturing

Partners

Local Partner

Project Steering Committee

Primary schools, Hostels, Mini

Centres, Anganwadis

Conv

erge

nce

in se

rvic

e de

liver

y

Department of Health and

Family Welfare

Department of Women and

Child Development

The Delivery Mechanism

*Integrated Tribal Development Agency

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The Impact: Farmers, Women SMEs and Youth empowered

Nutri-Food Basket storage area

Barcode scanning

Distribution of Nutri-Food Basket products to Anganwadi centers DO NOT C

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Business Services:

Key Recommendations• Compress the “Sorghum/Millet Value Chain” by empowering farmers

and rural communities with efficient processing technologies

• Promote development of low cost and efficient sorghum processingmachinery

• Revolutionize “Sorghum/Millet value chain” through establishment ofFarmer Producer Organizations (FPOs) and small scale and mediumscale enterprises (SMEs)

• Empower the FPOs/SMEs with the appropriate technologies, businessdevelopment and marketing skills

• Provide an eco-system to support “demand driven innovation” bySMEs- “SORGHUM/MILLET VALUE CHAIN BUISNESS INCUBATORS”

• Promote Sorghum and Millets as an healthy ingredient in foods toaddress “Lifestyle diseases” and “Malnutrition”.

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• Kunchala, R and Durgalla, P and Banerjee, R and Mazumdar, S D and Srinivas, V and Gopalakrishnan, S (2017) Probiotic Potential Streptomyces Species From The Grains Of Pearl Millet (Pennisetum Glaucum). African Journal of Microbiology Research, 11 (14). pp. 553-559. ISSN 1996-0808. http://oar.icrisat.org/9959/

• Kunchala, R; Banerjee, R; Mazumdar, S D; Durgalla, P; Srinivas, V and Gopalakrishnan, S (2016). Characterization of potential probiotic bacteria isolated from sorghum and pearl millet of the semi-arid tropics. African Journal of Biotechnology, 15 (16). pp. 613-621. ISSN 1684-5315.http://oar.icrisat.org/9432/

• Datta Mazumdar S*, Gupta S.K, Banerjee R, Gite S, Durgalla P, and Bagade P. (2016). Determination of variability in rancidity profile of select commercial Pearl millet varieties/hybrids. DC 24. Poster presented in CGIAR Research Program on Dryland Cereals Review Meeting held at Hyderabad, India, 5-6 October 2016. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telengana, India. http://drylandcereals.cgiar.org/index.php/determination-of-variability-in-rancidity-profile-of-select-commercial-pearl-millet-varietieshybrids/

• Mazumdar SD and Ch Ravinder Reddy. Innovative use of sweet sorghum juice and syrup in food industry. (2013) In: Developing Sweet Sorghum Ethanol Value Chain. Belum V S Reddy, A Ashok Kumar, Ch Ravinder Reddy P Parthasarathy Rao and JV Patil (Editors).Patancheru 502 324, Andhra Pradesh, India. International Crops Research Institute for the Semi-Arid Tropics. ISBN: 978-92-9066-555-7. 240pp. http://oar.icrisat.org/6769/1/DevelopingASweetSorghum_2013.pdf

• Datta Mazumdar S, Poshadri A, Srinivasa Rao P, Ravinder Reddy Ch and Reddy BVS. (2012). Innovative use of Sweet sorghum juice in the beverage industry. International Food Research Journal 19:1361-1366. http://www.ifrj.upm.edu.my/19%20(04)%202012/9%20IFRJ%2019%20(04)%202012%20Saikat%20(162).pdf

• Mazumdar, S D., Philroy, J., Tripathi, S M., Kumar, Bhubesh, Vemu, Suneel and Bagade, Prashant (2013). Promoting Entrepreneurship in Food Processing Sector for Inclusive Market Oriented Development (IMOD). In: International Conference-cum-Exhibition on Food 360, November 6-7, 2013. http://oar.icrisat.org/7259/

Publications

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http://oar.icrisat.org/9959/

http://drylandcereals.cgiar.org/index.php/determination-of-variability-in-rancidity-profile-of-select-commercial-pearl-millet-varietieshybrids/

http://oar.icrisat.org/6769/1/DevelopingASweetSorghum_2013.pdf

http://www.ifrj.upm.edu.my/19%20(04)%202012/9%20IFRJ%2019%20(04)%202012%20Saikat%20(162).pdf

http://oar.icrisat.org/7259/

Mr. Harshavardhan ManeOfficer - Partnership Development

Dr. Kiran K SharmaChief Executive Officer, API

Dr. Saikat Datta MazumdarChief Operating Officer, NPK

Program

Mr. Aravazhi SelvarajChief Operating Officer, INP

Mr. Jonathan PhilroyManager, ABI

Ms. Priyanka DurgallaScientific Officer

Dr. Roopa BanerjeeConsultant- Bioanalytical

Team –AIP, ICRISAT

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Partners & Networks Ecosystem of AIP

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Thank YouDO NOT C

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Documents

Empowering smallholder farmers communities by linking … · 2018-06-21 · Empowering smallholder farmers and rural communities by linking agriculture, nutrition and entrepreneurship